小麦麸皮膳食纤维挤压加工工艺研究

以小麦麸皮膳食纤维为原料,采用双螺杆挤压机对其进行挤压加工,以提高小麦麸皮膳食纤维中可溶性膳食纤维的含量。研究了挤压温度、物料含水量和螺杆转速对原料中可溶性膳食纤维含量的影响,研究结果表明:麸皮含水量20%,挤压温度170℃,主机转速185 r/min时,麸皮原料中可溶性膳食纤维含量由3.22%提高到10.14%。通过高效液相色谱、扫描电镜检测及持水力与膨胀力试验显示,加压处理可以有效地增加可溶性膳食纤维的含量,以及改变麸皮的表面结构。     

Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables

To study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water-soluble pectin and hemicellulose, water-insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture varied with cooking medium. Cooked vegetables were most firm at pH 4 and softest at pH 10. Dietary components found in cooking medium reflected these textural changes. Vegetables which showed greater pH effects exhibited greater changes in fiber components.     

海带膳食纤维面包制作工艺研究

研究了海带膳食纤维面包的生产工艺、配方以及添加海带膳食纤维对面包品质的影响。结果表明:当海带膳食纤维添加量为3%,酵母用量为1.2%,油脂用量为4%以及面包改良剂用量为0.8%时,制作的面包色、香、味和组织结构均较理想。     

柿子膳食纤维饮料加工研究

本试验通过对柿子膳食纤维饮料的研究，采用广西恭城月柿为原料，利用最优混合设计探讨饲料中果汁，酸，稳定剂，糖用量作为主要考察因素，建立四元二次回归方程，经过计算机模拟优得到果汁，酸，稳定剂，糖用量合理的最佳的配方；加工成产品，经评分及系统分析；确定柿果的脱涩方法，并对柿子膳食纤维的测定方法进行研究，分别测定了TDF（总膳食纤维），SDF（水溶性膳食纤维），IDF（不溶性膳食纤维）三者的含量；另外还探讨了柿子膳食纤维饮料的色，香，味保持问题。     

Sulfur Amino Acid Stability. Effects of Processing on Legume Proteins

Four legume protein sources: peanuts, dry beans, alfalfa and soybeans were processed in laboratory, pilot plant and commercial processing facilities. Raw ingredients, intermediate and final protein products were analyzed for total and reactive cysteine/cystine (Cys), total methionine, methionine sulfoxide and methionine sulfone. Lysine, total and reactive, was determined on each legume protein sample. Processing of soybeans, peanuts and alfalfa into protein products caused no significant loss of lysine or the sulfur amino acids. The production of a protein concentrate from dry beans resulted in a significant loss of Cys. One commercial soy isolate was found to contain 51% of its total methionine as methionine sulfoxide, yet its Cys was unaffected.     

姬松茸膳食纤维在面包生产中应用的研究

将经不同方法处理的姬松茸膳食纤维用于面包的生产,采用正交试验法对影响产品品质的主要因素进行分析,最终确定最佳工艺条件为:姬松茸膳食纤维采用挤出处理,粒度为0．175mm,用量为15%,面包添加剂用量1．0%,面包生产方法采用快速发酵法,按此工艺生产的面包综合品质最好。     

膳食纤维在面点加工中的应用研究进展

为适应现代社会发展和人们饮食要求的变化,面点的优越性能和保健作用受到重视,膳食纤维的引入迎合了这种发展趋势。本文分别介绍了海藻酸钠、黄原胶、卡拉胶、阿拉伯胶、果胶以及魔芋葡甘聚糖等膳食纤维在面点中应用的研究进展。     

四种玉米皮膳食纤维的组分对其吸附等功能性质影响的研究

研究玉米皮膳食纤维的组分不同对其功能性质的影响。采用四种(水不溶性、水溶性、水溶性与水不溶性比例为1∶3和含游离阿魏酸)玉米皮膳食纤维(分别记作A、B、C、D)在中性条件(pH 7,模拟小肠环境)和酸性条件(pH 2,模拟胃环境)下对吸附胆固醇、亚硝酸根离子、清除羟自由基等效果进行试验研究。结果对胆固醇的吸附中性条件优于酸性条件的效果,且C>D>B>A;对亚硝酸根离子的吸附,酸性条件优于中性条件,且A>C>D>B;对清除羟自由基,D>C>B>A。得到结论为,四种玉米皮膳食纤维均可吸附胆固醇、亚硝酸根离子和清除.OH,且受膳食纤维的组分及酸碱环境影响。     

高含低聚糖豆渣膳食纤维制备工艺研究

以豆渣为原料,研究了β-甘露聚糖酶酶解法与纤维素酶酶解法提高豆渣可溶性膳食纤维(SDF)含量的工艺。结果表明,纤维素酶酶解法进一步提高挤压后豆渣SDF含量的最优工艺为:酶解温度50℃,酶解时间3 h,酶与底物质量比1∶500,此条件下豆渣SDF含量为(30.10±0.17)%。β-甘露聚糖酶酶解法制得高含低聚糖SDF的最佳工艺参数:酶解温度60℃,酶解时间4 h,酶与底物质量比1:50。将酶解产物经中空纤维超滤膜进行超滤,将滤出液浓缩干燥后得到的低聚糖粗品得率为37.67%。高效液相色谱(HPLC)分析结果表明该低聚糖粗品中有4种不同聚合度的低聚糖存在,总含量40.31%,其中含量最高的组分为分子量1 349 Da,其含量为27.65%,根据其分子量进行推测,这可能是一种聚合度为8的低聚糖。通过葡聚糖凝胶Sephadex G25分离低聚糖粗品,分离得到一种主要组分,通过Sephadex G15验证纯度,证明分离得到的组分是单一组分的低聚糖。经计算,得到的豆渣低聚糖含量为3.7 g/100 g(以干豆渣计)。温下整个试验贮藏期间果汁透光率都大于90%,试验还表明壳聚糖对柚子汁的澄清不影响果汁的营养价值。     

麦糟不溶性膳食纤维的蛋白质降解工艺研究

优化酶碱法制备麦糟不溶性膳食纤维的过程中,蛋白质酶解和碱溶的工艺条件。通过单因子和正交试验,考察加酶量、酶解温度、酶解时间、NaOH浓度、碱溶温度和碱溶时间对不溶性膳食纤维的得率和蛋白质质量分数的影响,分析因素的主次顺序,优化工艺条件并验证。结果表明在酶解温度45℃,酶解时间3.5 h,加酶量为0.09 g,碱溶温度50℃,碱溶时间45 min,NaOH浓度1 mol/L的条件下,制备得到麦糟不溶性膳食纤维的得率为29.2%,蛋白质质量分数3.1%。结果为制备优质不溶性膳食纤维提供一定参考。     

Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain

Brewer's dried grain (BDG) was ground and separated into a coarse and fine flour suitable for increasing total dietary fiber and protein content of formulated foods. Process conditions were established to obtain yields of 40% fine (protein rich) flour and 60% coarse (fiber rich) flour. These had protein contents of 39.0% and 21.5% and total dietary fiber of 35.5% and 70.0%, respectively. Both flours were free of starch and sugar and contained less than 0.1% phytic acid as a result of the brewing process.     

膳食纤维添加于肉制品中的应用

肉制品是人们日常膳食的重要组成部分。随着时代日新月异以及人们饮食观念的改变,添加天然成分以改良肉制品成为当代趋势。膳食纤维作为一类功能性营养素已被越来越多的应用于肉品加工中,以优化组成成分、强化营养、提高产品出产率及延长货架期。本文综述了膳食纤维添加于肉制品中的应用,并以此展望了此类研究的发展趋势。     

玉米膳食纤维在蛋糕生产中的应用研究

研究了添加玉米膳食纤维蛋糕的生产工艺、配方以及玉米膳食纤维对蛋糕质量的影响.结果表明.玉米膳食纤维添加量为面粉含量的5%时,加水量为8%及泡打粉用量为1%,通过调整生产工艺,生产出的蛋糕色、香、味和组织结构均比较理想.     

不同热处理下燕麦膳食纤维的结构变化及其对胃肠道健康的影响

全谷物膳食纤维(Dietary Fiber,DF)结构变化是影响胃肠道健康的重要因素,燕麦是一种含有丰富DF的健康全谷。一系列研究表明热加工可以影响DF的结构性质,但不同热加工方式下全谷燕麦膳食纤维的结构变化及其对胃肠道健康的影响鲜见系统研究。综述不同热加工方式下全谷燕麦膳食纤维的结构变化及其胃肠道健康效应的影响。     

Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals

ABSTRACT: :
This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten-free ( Growth , and Rice and carrots ) and 2 with gluten ( Mixed cereals , and Wheat ). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in-between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.     

三种芒果果皮及果肉中膳食纤维的组分研究

研究3种芒果皮及果肉的膳食纤维(DF)组分,对制备得膳食纤维中的纤维素、半纤维素、木质素进行了测定;采用糖腈乙酰化衍生GC分析膳食纤维的单糖组分。结果表明3种芒果果皮及果肉中纤维素,半纤维素的含量在10%~20%之间,木质素含量在5%~13%之间。3种芒果果肉及果皮中均含有鼠李糖,山梨糖、甘露糖、半乳糖4种单糖,并通过对保留时间和峰面积的检测结果分析4种单糖的相对含量。     

挤压加工对膳食纤维功能与结构的影响

膳食纤维具有多种重要的生理功能,被认为是第七类营养素。本文综述了膳食纤维的生理功能、加工方法以及挤压加工对膳食纤维的物化特性和晶体结构的影响。     

大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究

本实验以大豆膳食纤维的超微粉碎为基础,研究了膳食纤维先经微射流作用的湿法超微粉碎再经真空冷冻干燥处理后的物理性质(平均水分蒸发速率、膨胀力、持水力、结合水力等)的变化,同时对经研磨式干法超微粉碎后的膳食纤维进行以上物理性质测定,通过测定结果比较两种超微粉碎方法对膳食纤维物理性质的影响。结果表明,采用湿法超微粉碎能使物料平均粒径达到200nm以内,使膳食纤维的平均水分蒸发速率、膨胀力、持水力、结合水力分别从粉碎前的0.188g/min、5.89ml/g、5.42g/g、12.55g/g增大到0.475g/min、9.02ml/g、13.50g/g、25.00g/g。而干法超微粉碎能使物料平均粒径达到200～300nm以内,平均水分蒸发速率、膨胀力、持水力、结合水力分别增大到0.562g/min、8.13ml/g、12.06g/g、24.45g/g。可见干法粉碎对膨胀力、持水力、结合水力的影响不及湿法粉碎的大,却更有助于水分蒸发速率的提高。     

Roasting Effects on Dietary Fiber Composition of Cocoa Beans

The effect of roasting on dietary fiber fractions of cocoa beans was determined by gravimetric and fractionation procedures after enzymatic treatment. Roasting had no notable effect on total dietary fiber content (TDF). Components of insoluble dietary fiber (IDF) became redistributed after roasting. One of the largest changes was a sharp increase of Klason lignin. The noted decrease in sugar content without a change in IDF suggested that neutral sugars and uronic acids may be involved in Maillard polymer formation. Soluble dietary fiber (SDF) did not show large variations. Undigestible protein in IDF increased after roasting.     

桔子皮渣中膳食纤维的提取研究

研究利用超临界萃取桔油等化合物以后的桔子皮,生产膳食纤维,并研究生产过程中水分含量、水分活度、溶液粘度、可溶性膳食纤维含量的变化.试验结果表明:样品经过复水、第一次胶磨、酶解、酸解、第二次胶磨和均质,样品的水分活度分别为0.975、0.963、0.962、0.963、0.94和0.935,呈下降趋势;样品的粘度分别为2...